Drizzley Avocado Dip (for Steaks and Salads) – 1sp

We often treat ourselves to a nice rump steak if we go for a big Aldi shop (they are such good value) and so I’m always looking at new, quick and easy sauces I can whip together to add to the finished dish.

The sauce was inspired by a dressing I had on a steak salad when visiting the ‘big smoke’. I got home and the next day set to work with my blender trying to work out what was in the dressing and how I could adapt it for us Weight Watchers.

The result was delicious. Low in points, packed with flavour and best of all, makes a big enough batch that you can use it for a few days after as a lovely salmon or chicken salad dressing. Just pop into some tupperware and keep in the fridge (it’s served cold – no cooking is required for the sauce!!)

My dish here (pictured above) was 11sp and consisted of:

1 x rump steak, fat removed (200g – 4sp)

1 x small sweet potato, baked (160g – 5sp)

1 x corn on the cob, baked (0sp)

Drizzle of Avocado Steak Sauce (recipe below)(1sp)

Drizzle of light Soured Cream (1sp)

Sprinkle of paprika to finish

So give the sauce a go! You won’t be disappointed!!

Avocado Steak Sauce

Serves 6 – 1sp per serving (Flex)

Ingredients

100g ripe avocado flesh

2 spring onions, ends removed and roughly chopped

2 garlic cloves, peeled

1 inch piece of ginger, peeled

Large handful of coriander and parsley, roughly torn

1 tbsp white wine vinegar

Juice of 1 small lime

10 sliced pickled jalepenos

Large handful of spinach

Pinch of cayenne pepper

1 tbsp soured Cream

6 tbsp water

Sea salt, to taste

Method

1. Blend everything except water.

2. Add water as it’s blending until you get it to a loose drizzleable consistency.